Updated: Sep 18
These are a good snack item to make using leftover vegetables and/or rice. Can be frozen.
4 eggs plus 2T water
½ cup grated potato or cooked rice
1-2T chop bell pepper, or leftover vegetables
2T fresh basil leaves, chopped or herb of your choice
Salt (see Food List)
Preheat oven 350 degrees. Line muffin tin with paper cups. Grease cups with olive oil.
Combine in a bowl potato or rice, vegetables and herbs. Fill each cup with mixture.
Whisk eggs with salt and water. Pour eggs over filling. Bake for 10-12 minutes.
(recipe by Lynn Wolff)